RECIPE: Chilli chocolate brownies
Chilli Chocolate Brownies
Serve with thickened cream and strawberries.
350g good-quality dark chocolate, chopped finely
120g butter, chopped
1/3 cup caster sugar
2 eggs, beaten lightly
1 cup plain flour
1 tsp fresh chopped red chilli or chilli flakes for a milder heat
1 tsp grated lemon or lime rind (optional)
100g additional good-quality dark chocolate, coarsely chopped
Icing sugar for dusting
1. Preheat oven to 180C. Grease a 19cm square cake pan with butter. Line base and 2 opposite sides with non-stick baking paper.
2. Combine finely chopped chocolate and butter in a medium saucepan. Use a metal spoon to stir over low heat until melted. Add sugar and cook, stirring for a further 2 minutes. Remove from heat.
3. Add eggs, flour & chilli (ginger & lime rind here too). Stir until well combined. Then stir chocolate chunks through. Spoon into prepared pan and smooth surface. Bake for 25 to 30 minutes or until a skewer inserted into centre comes out almost clean. Set aside to cool.
4. Cut into squares, dust with icing sugar and serve.